Getting tomatoes to taste “the way they used to”
The sensory lab of the University of Florida is taking on a daunting task: trying to make tomatoes taste the way they used to by the remodelling of the genes that make up the DNA of tomatoes.
The value of the optimum management of sensoriality
Long ago, Peter Drucker, the father of management theory, affirmed: “Because the purpose of business is to create a customer, the business enterprise has two – and only two – basic functions: marketing and innovation”. As part of this formula, we find the key drivers, the key sensory attributes of a food product, an intangible that both Marketing and R&D departments must watch closely. (suite…)
Placing the accent on the sensoriality can lead to a quick sale
Can the sensoriality change the consumers’ purchase intention? According with some conclusions of an American study recently published, it seems that yes. This week there’s an interesting story in PuroMarketing that explains how, according to a study published by Brigham Young University and the University of Washington, sensoriality has a direct impact on the speed of the consumer buying process. Thus, those who sell a product with all ...
Barbecue in the USA: the hottest flavour trend in summer 2017
Lovers of grilled meat, chicken wings, spicy potatoes and hamburgers are in luck. According to what we have read in Food Business News, this summer the products with fresh organoleptic notes yield the main role to anything that reminds us of a family barbecue, with flavours reminiscent of what is cooked on a grill.
The future of coffee is sensory
In a cup of coffee or an espresso, the crema – or layer of creamy foam – is considered more than just an aspect of the texture of the drink: it is one of the keys to the sensory experience of drinking coffee. Here, sensory assets or attributes come into play, the organoleptic characteristics that give different coffee varieties their sensory specificity and which are so valued by consumers. (suite…)
Virtual Reality: Are we watching the future of market research?
Who hasn’t heard of virtual reality? Thanks to the advances in technology it has now become a familiar concept to everyone, including the youngest. For example, in Sweden, McDonald’s has even invited children to turn the children’s menu box into a pair of Happy Goggles, a virtual reality viewer. In market research, the field that concerns us, virtual reality is also here to stay.
There’s no such thing as the perfect sauce, just perfect sauces
There's no such thing as a good or a bad tomato sauce. There are just different types of pasta sauce that fit different types of people. This conclusion, reached by Howard Moskowitz in the 1980s, revolutionised food science with the concept of the sensory clustering of markets. At Sensory Value, we work in this field.
Why are there more women than men on sensory panels?
Our SensorExpertLab, which has two sensory panels, is one of the elements that adds the greatest value to our work as sensory consultants for food and beverage products. At Sensory Value, all our expert panel members are women. Is there a reason for this?
A taste of food and beverage innovation in 2017
One of the main drivers when purchasing a product is taste. That is why, every year, experts from all over the world try and get ahead of consumers and define taste trends, so food retail experts can take note. So what are the tastes dominating our shopping baskets in 2017?